These vibrant green tea mochi are infused with authentic matcha powder and filled with sweet azuki beans for an authentic Japanese experience. The earthy, delicate flavor of green tea combined with the nutty richness of red beans creates a sophisticated dessert that transports you straight to a traditional Japanese tea house.
⏱️50 min
📊Medium
👥10 servings
🍽️Dessert
vegetarianfestive
Ingredients
180 gmochiko sweet rice flour
15 gmatcha green tea powder
180 mlwater
80 gsugar
250 gazuki bean paste
60 gcornstarch for dusting
30 mlmilk
Instructions
1SIFT AND COMBINE DRY INGREDIENTS: In a bowl, sift together 180g of mochiko sweet rice flour and 15g of matcha green tea powder to remove all lumps and ensure the matcha is evenly distributed throughout the flour. Sifting is essential here because matcha powder tends to clump easily, and you want the green color and flavor to be uniform in every piece of mochi. Set the sifted mixture aside in a separate bowl.
2CREATE THE WET MIXTURE: In a microwave-safe bowl, whisk together 180ml of water, 80g of sugar, and 30ml of milk until the sugar is completely dissolved and the mixture is smooth. The milk adds a subtle creaminess that complements the matcha's earthy notes. Ensure there are no sugar granules remaining. Add the sifted mochiko-matcha mixture to the wet ingredients and whisk vigorously until you achieve a completely smooth, lump-free batter with a consistent pale green color.
3MICROWAVE THE BATTER: Place the matcha batter in the microwave and cook on high power for 2 minutes, then carefully stir the mixture with a wet spatula, scraping down the sides. Cook for an additional 2 minutes until the batter becomes translucent, glossy, and stretchy, with a taffy-like consistency. The color should deepen to a richer green as the mochi cooks. The mixture should pull away cleanly from the sides of the bowl when properly cooked.
4PREPARE AND COOL THE MOCHI: Dust your work surface and hands generously with cornstarch before transferring the hot mochi from the microwave. Use a cornstarch-dusted spatula to scoop the mochi onto the surface. Allow it to cool for 3-4 minutes until you can handle it comfortably without burning yourself. Gently knead the mochi by folding and stretching it several times, incorporating the cornstarch to reduce stickiness. The mochi should become smoother and more uniform with a slight springy texture.
5PORTION AND SHAPE: Divide the cooled mochi into 10 equal pieces by using two cornstarch-dusted spoons to portion, then roll each piece into a smooth ball. Flatten each ball into a thin, even disc approximately 2.5-3 inches in diameter by gently pressing and stretching with your palms and fingers. Keep your work surface dusted with cornstarch and re-dust your hands frequently to prevent sticking. The discs should be thin enough to fold but sturdy enough to handle without tearing.
6FILL WITH AZUKI PASTE: Place 1.5 tablespoons of azuki bean paste in the center of each mochi disc. Fold the edges of the mochi up around the filling and pinch them together at the top to create a sealed, purse-like shape. Use gentle pressure when sealing to avoid tearing the delicate mochi. Roll the finished mochi ball once more in cornstarch to give it a light coating that prevents sticking. Work efficiently to keep the remaining mochi warm and pliable.
7FINISH AND SERVE: Arrange the completed green tea mochi on a beautiful serving plate, perhaps on a traditional Japanese ceramic dish. Serve at room temperature immediately for optimal chewy texture and flavor. Store any leftovers in an airtight container with parchment paper between each mochi, refrigerated for up to 3 days. To serve refrigerated mochi, allow them to sit at room temperature for 15 minutes to restore their tender, chewy consistency.